Healthy Eating

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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

2008 Best on the Best: Chui Lee Luk, chef/owner, Claude’s, Sydney

I go to Pontip (16 Campbell St, Haymarket, NSW, 02 9211 2208) for Thai vegetables and confectionery, and Everspring (421-425 Sussex St, Haymarket, NSW, 02 9211 2980) for Chinese vegetables, as well as dried oysters, scallops, abalone and sea cucumber. Another must-stop is the Live Craft Centre (84 Dixon St, Haymarket, NSW, 02 9281 2828) for premium quality Chinese teas. When it comes to buying kitchenware, all the staff at Chef’s Warehouse (111 Albion St, Surry Hills, NSW, 02 9211 4555) are enthusiastic about sharing their knowledge. The Bay Tree (40 Queen St, Woollahra, NSW, 02 9328 1101) is great for French porcelain and English glassware. My favourite bottle shop is Five Way Cellars (4 Heeley St, Paddington, NSW, 02 9360 424). The staff there have got me to try English sparkling wine, obscure Champagne houses and various Trappist beers.

ONLINE EXCLUSIVE
Café My current favourite is Love Supreme (180A Oxford St, Paddington, NSW, 02 9331 1779) for breakfast or brunch on weekends. Everything is organic and/or handmade. I like their changing range of savoury tarts offered as an alternative to the usual fare of eggs, muesli, etc. Coffees aren’t bad either.

Winery Ashton Hills in the Adelaide Hills produces pinot noir that I have always enjoyed matching dishes to and drinking.

Drinking hole My ideal bar offers food accompaniments worthy of their wine/cocktail list. For this reason, I like MoVida (1 Hosier La, Melbourne, Vic, 03 9663 3038) Aperitif, (7 Kellett St, Kings Cross, NSW, 02 9357 4729) and North Bondi Italian Food 118-120 Ramsgate Ave, North Bondi, NSW, 02 9300 4400).

Cheese One of my favourite cheese varieties is Gruyère, and I can’t get past Heidi’s  aged version (aged around 18 months). I like observing the development of the young cheese maker at Bruny Island (03 6260 6332), especially fond of the Tom.

Where you’re eating next I’d like to take some time out to explore Japanese cuisine in its native environment: find the specialist in Zen Buddhist vegetarian cuisine in Kyoto, say, or learn to appreciate the difference between Tokyo and Osaka interpretations of noodle soups (Masa, our sommelier, is from Osaka and doesn’t really like the Tokyo style that predominates in Sydney, I want to get to the bottom of this continuing area of contention between us), or explore the kaiseki tradition.

Claude’s, 10 Oxford St, Woollahra, NSW, (02) 9331 2325, www.claudes.com.au.
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2017 Restaurant Guide

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